If you’ve made shortbread cookies, then you’ve probably used rice flour in those cookies. Rice flour gives the cookies that crumbly melt in the mouth texture very similar to what cornstarch does. My mom made these often but I had not made them for many years. Recently, a friend asked me to give her a gluten-free cookie with no eggs. And of course, she wanted to decorate them. That means gluten-free frosted sugar cookies. I love a challenge, so I did a couple of tests with my mom’s recipe to make these cookies, flat, and perfect for frosting. Guess what, they were perfect every single time I make them. Also, I loved how easy the recipe is.
Ingredients and substitutes
Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe. Rice flour- You can find rice flour in most supermarkets these days. However, be aware of rice flour from the Asian markets. Often they have glutinous rice flour which does not work fo these cookies. Cornstarch – Also known as cornflour – I never miss an opportunity to add starch, cornflour, rice flour, semolina. These add a nice crumbly melt in the mouthfeel. It also lightens the cookie. Powdered sugar – Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar. You will find that the buttercream made from cane sugar does not have a grainy consistency. Vanilla extract – I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it’s expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step: Rice flour cookies
In a mixing bowl, cream butter and sugar until smooth. Add vanilla, cornstarch, and salt – combine well. Lastly, add the rice flour in two batches – and combine well. If the dough feels too dry – add one or two tablespoons water (up to 4 tbsp if necessary) Divide the dough into two discs. Wrap in plastic and let chill in the fridge until firm enough to roll – about an hour. Preheat the oven at 170 C/ 340 F Roll the dough on a lightly dusted surface (use rice flour). Cut out cookies using a cookie cutter. Transfer them to a parchment-lined baking tray Alternatively, you can roll the dough into balls, flatten on your palm, and place on a baking tray. Bake for 10 to 12 minutes until the edges just start to get a slight color. These cookies are white even after baking so it’s very easy to overbake them. When done, remove onto a cooling rack and cool completely. Then, transfer to an airtight cookie jar. These cookies will keep for up to 2 weeks.
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Frequently asked questions
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